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🍽️ Green Vegetables in Zesty Marinade

85 kcal · 30 min · 4 servings

Green Vegetables in Zesty Marinade Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 230 degrees Celsius using top and bottom heat.
  2. 2. Wash the bell peppers thoroughly.
  3. 3. Cut the bell peppers in half.
  4. 4. Remove the stems and seeds from the pepper halves.
  5. 5. Line a baking tray with parchment paper.
  6. 6. Place the pepper halves on the tray with the cut side facing up.
  7. 7. Press a garlic clove lightly with the flat side of a knife.
  8. 8. Place the garlic next to the peppers on the tray.
  9. 9. Place the tray on the top rack of the oven.
  10. 10. Grill the peppers and garlic for about 20 minutes.
  11. 11. Remove the tray when the pepper skin has black charred spots.
  12. 12. Cover the hot pepper pieces and garlic with a damp kitchen towel.
  13. 13. Let the vegetables cool under the towel for about 10 minutes.
  14. 14. Wash the spring onions.
  15. 15. Shake the spring onions dry.
  16. 16. Trim the root ends of the spring onions.
  17. 17. Cut the spring onions into pieces about 4 centimeters long.
  18. 18. Wash the zucchini.
  19. 19. Slice the zucchini.
  20. 20. Heat a skillet over medium to high heat.
  21. 21. Add one tablespoon of oil to the hot skillet.
  22. 22. Sauté the zucchini slices in the oil.
  23. 23. Remove the sautéed zucchini from the skillet and set it aside.
  24. 24. Add one tablespoon of brown sugar to the still hot skillet.
  25. 25. Let the sugar melt and caramelize.
  26. 26. Add the spring onion pieces and fresh rosemary to the skillet.
  27. 27. Toss the skillet briefly to mix the ingredients.
  28. 28. Deglaze the skillet with four tablespoons of white balsamic vinegar.
  29. 29. Add the remaining oil to the skillet.
  30. 30. Return the zucchini, grilled peppers, and garlic to the skillet.
  31. 31. Toss everything well to coat it with the sauce.
  32. 32. Season the vegetables with salt and pepper.
  33. 33. Remove the pepper pieces from the skillet.
  34. 34. Peel the charred skin off the pepper pieces.
  35. 35. Cut the peeled pepper pieces into wide strips.
  36. 36. Squeeze the cooked garlic clove out of its skin.
  37. 37. Wash the rosemary sprig.
  38. 38. Shake the rosemary dry.
  39. 39. Strip the rosemary needles from the stem.
  40. 40. Finely chop the rosemary needles.
  41. 41. Add the pepper strips, garlic, and chopped rosemary to the zucchini.
  42. 42. Pour the remaining sauce from the skillet over the vegetables.
  43. 43. Let the marinated vegetables sit covered in the refrigerator overnight.
  44. 44. Enjoy your meal!

Nutrition per serving